Asian Sweet Potato Salad with Cucumbers, Dates and Arugula

Prep Time: 30 Minutes

Cook Time: 15 Minutes

Ready In: 45 Minutes

Servings: 4

Ingredients:

4 large sweet potatoes, peeled and cut into 1-inch cubes

kosher salt

1/2 cup grated carrot

1 tablespoon grated ginger

2 tablespoons rice vinegar

2 tablespoons mirin rice wine

1 tablespoon low-sodium soy sauce

1 teaspoon toasted sesame oil

1/2 cup mayonnaise

salt and freshly ground black pepper

4 cups lightly packed israeli arugula

1/2 hothouse cucumber, finely sliced

1 cup fresh picked cilantro leaves

1 cup dates, pitted and cut in 1/2

2 cups crispy wonton strips

1 lemon, juiced

olive oil

splash soy sauce

kosher salt and freshly ground black pepper

Directions:

1. Carrot-Ginger Dressing:
2. Begin by peeling and dicing sweet potatoes. Bring a large pot of salted water to a boil over high heat. Add the potatoes, reduce heat and cook until just tender but still have a little bite. Drain and place in a bowl to cool.
3. Combine the dressing ingredients in a blender and puree until smooth. Season with salt and pepper. Once potatoes are cool toss with dressing and set aside on salad platter.
4. Salad:
5. Combine ingredients in a large mixing bowl and dress with lemon juice, olive oil, to taste, a splash of soy sauce, and a little salt and pepper. Toss well and place on top of the sweet potatoes to serve as a complete salad.

By RecipeOfHealth.com